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IOS Greek Pizza And Donair

473 KING, BRIDGEWATER · Food Establishment

7 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Please install hand soap in the men's bathroom right away.
  3. Inspection

    0 infractions

  4. Inspection

    2 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Please ensure that any damaged flooring is repaired or replaced so that it is durable, impervious, easily cleanable and non-slip.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Please ensure that the storage room off of the kitchen is cleaned and sanitized after all waste has been removed.
  5. Inspection

    5 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Please ensure that any damaged flooring is repaired or replaced so that it is durable, impervious, easily cleanable and non-slip.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • The women's bathroom requires a working paper towel dispenser and a soap dispenser.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Please fix the toilet in the men's bathroom on or before April 30, 2025 so that staff and the public have access to an additional bathroom. This bathroom has to be equipped with both a paper towel and a soap dispenser.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Please hire a professional pest control company on or before April 25, 2025 to manage your rodent and cockroach issue. Remove all rodent waste immediately and do a deep cleaning to sanitize all food contact surfaces and floors.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • The donair meat gyro has to continually rotate to maintain an internal donair meat temperature of 60 *C or higher. The meat can not be allowed to sit in the temperature danger zone (4 *C to 60 *C) for more than two hours.
  6. Inspection

    0 infractions

  7. Inspection

    5 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. 1 - Repair or replace countertop near pizza slice machine. 2 - Clean walk-in cooler walls and fan guards. 3 - Clean under sink. 4. Repair hole in wall near sink.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations. Replace sink in washroom.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. 1. Repair lid to toppings cooler. 2. Clean and sanitize pizza oven.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.In accordance with Section 3.3.9 and Section 3.3.10 of the Nova Scotia Food Services and Food Retail Code, you must reheat all foods to an internal temperature of 74 degrees Celsius. Donair giro must remain turned on at all times to ensure food is stored at or above 60 degrees C.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs. Place thermometer in cooler near washrooms.